The thought of all those casseroles and root vegetables… Every year, on the day after Halloween, I realize I’m in for months and months of sturdy fruits and vegetables, and get slightly depressed. And I live in Los Angeles!
I believe we agreed that homecooking is included in this month’s DoTM? So, here is a Thanksgiving salad tryout: Gems with Fuyu Persimmon, Pomegranate, Crisp Garlic & Blue Cheese Dessing from the Gelina cookbook.
I used butter lettuce because Little Gems are nowhere to be found right now, and skipped the fried garlic because I don’t like garlic. The tortilla is because I’m watching baseball and don’t want to bother with utensils. (It is not part of the recipe.)
This may be a good side dish for Thanksgiving. The sharpness of the blue cheese contrasts nicely with the tartness of the pomegranate, but I think Hachiya persimmons would be better than Fuyu, adding a sweeter counterpoint to the blue cheese/pomegranate.